Mini Naan

Start to finish: 1 ½ hours (mostly rise time)

¾ cup water (heated to 115 degrees)

1 teaspoon honey

1 (¼-ounce) package quick-dry yeast (see Cook's Note)

2 cups all-purpose flour

½ cup plain fat-free Greek yogurt

2 tablespoons olive oil, plus more for rising and cooking, if desired

½ teaspoon salt

Melted butter for cooking or topping if desired

In a medium bowl, mix together the water, honey and yeast. Let stand 10 minutes or until foamy. Add the flour, yogurt, olive oil and salt; using your hands, knead the dough in the bowl until smooth. Transfer to a larger bowl that has been oiled. Cover the bowl and set in a warm, draft-free place until doubled in size, about 1 hour.

When dough has doubled in size, turn the dough out onto a lightly floured surface and sprinkle with additional flour. Flip the dough, kneading very softly a few times until dough is easy to handle. Divide the dough into 12 balls. Roll each ball out into an oval that is about ¼-inch to ½-inch thick.

Heat a nonstick skillet over medium-high and add oil or butter (if desired) to cook a few pieces of dough at a time, flipping only once. Bubbles will appear when it is time to flip the dough. Remove to a wire rack while the rest of the dough cooks. Serve immediately.

Cook's Note: To cook the naan in your oven, preheat a pizza stone at 450 degrees and cook the bread for 1 to 3 minutes on each side. For the grill, prepare and heat the grill for high, direct grilling. No matter what method you use, turn the dough when bubbles appear.

Some yeast brands use the name Rapid Rise.

Makes 12 pieces of bread

Approximate values per bread: 94 calories, 2 g fat (0.3 g saturated), no cholesterol, 3 g protein, 15 g carbohydrates, 0.3 g dietary fiber, 103 mg sodium.

Alicia Ross